| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Meats, Oriental |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean pork |
| 1 |
tb |
Light soy sauce |
| 2 |
tb |
Rice wine or dry sherry |
| 1 |
pn |
Salt |
| 2 |
ts |
Sesame oil |
| 3 |
tb |
Peanut oil |
| 8 |
oz |
Fresh mild chiles |
| 3 |
tb |
Finely chopped garlic |
| 1 |
ts |
Red chili powder =OR=- Cayenne pepper |
| 1 |
ts |
Sichuan peppercorns, roasted and crushed |
| 3 |
tb |
Water |
| 1 |
tb |
Light soy sauce |
| 2 |
ts |
Sugar |
INSTRUCTIONS
CUT THE PORK into 3-inch thin slices and combine with the soy sauce, 1
tablespoon rice wine, salt and sesame oil. Cut the chiles in half
lengthwise and seed them. Heat a wok or large saute pan until it is hot.
Add 1 1/2 tablespoons of peanut oil and the pork, and stir-fry for 1
minute. Remove the pork with a slotted spoon. Reheat the wok and add the
remaining oil. When it is very hot, add the fresh chiles, garlic, chili
powder or cayenne and peppercorns, and stir-fry for 30 seconds. Then add
the water, 1 tablespoon rice wine, soy sauce and sugar, and cook for
another 30 seconds. Return the meat to the wok and heat through. Give the
mixture several good stirs, turn onto a platter, and serve. Serves 4 as
part of a Chinese meal or 2 as a single dish.
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